Description
A creamy, comforting skillet meal that brings together smoky sausage, tender whole wheat bow-tie pasta, and a rich tomato-cream sauce, all in a single pot for minimal cleanup. Quick to prepare on a busy weeknight yet hearty and satisfying enough for family dinner.
Ingredients
3 tablespoons olive oil
2 pounds smoked sausage, sliced into bite-sized pieces
1 medium onion, chopped
3 cloves garlic, minced
2 cups chicken broth
12 ounces diced tomatoes, undrained
½ cup heavy cream
¼ teaspoon ground black pepper
8 ounces dry whole wheat bow tie pasta (farfalle)
2 cups shredded cheddar cheese, divided
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat, then add chopped onion and sliced smoked sausage. Sauté until the onion softens and the sausage develops a browned exterior.
Add minced garlic and continue cooking for about 30 seconds, stirring constantly, until fragrant.
Pour in chicken broth, undrained diced tomatoes, heavy cream, and ground black pepper, stirring to combine. Bring the mixture to a gentle simmer.
Stir the dry bow-tie pasta into the sauce, making sure each piece is submerged in liquid. Cover the pot, reduce heat slightly, and simmer for 15 to 20 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed.
Remove the pot from heat and immediately stir in one cup of shredded cheddar until it melts into a smooth, creamy sauce.
Ladle portions into bowls and sprinkle with the remaining cheddar cheese before serving.
Notes
Using whole wheat pasta adds fiber and a nutty flavor, but regular or gluten-free pasta can be substituted.
For extra brightness, stir in a handful of fresh chopped parsley or a squeeze of lemon juice just before serving.
A pinch of red pepper flakes can be added with the garlic for a subtle kick.
Leftovers keep well in the refrigerator for up to three days; reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.
To lighten the dish, swap half-and-half for the heavy cream or reduce cheese by ¼ cup without compromising creaminess.